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Honey Yogurt Cheesecake

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Step 1 of 3

Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size - a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.

You will need

  • 100 g Digestive Biscuits
  • 85 g Almonds
  • 85 g Butter
  • 250 ml Greek Yogurt
  • 750 g Mascarpone
  • 2 Eggs
  • Zest of 1 Lemon
  • Zest of 1 Orange